摘要
研究了2种取汁方式在不同的热处理条件下对热破碎番茄汁品质的影响。结果表明,破碎-加热-打浆取汁方式(简称为BHJ)的番茄汁粘度、果胶含量和番茄红素含量显著高于打浆取汁-加热的取汁方式(简称为JH),但取汁方式对汁的色差影响不大。在本试验范围内,BHJ取汁的番茄汁品质优于JH取汁。
The effects of two extracting methods under different heating processing on the quality of hot-chopping tomato juice were investigated. The result showed that viscosity, lycopene content and pectin content of BJH extracting tomato juice (crashing-heating-pulping) were higher than HJ tomato juice(crashing-heating-pulping). Little difference was fowd on the color of tomato juice by tao methods. overall evaluation of tomato juice obtained by BHJ was better than that of JH.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第5期48-50,共3页
Food and Fermentation Industries
基金
国家"十五"重大攻关项目资助(No.2001BA501A23)
